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Food related risks: A nutritionist’s perspective
Abstract
It is critical to recognize that we eat a varied diet, and that changes, whether through biotechnology or by traditional means, must be viewed in the context of entire food patterns, and not in terms of one food. Those dealing primarily with the nutritional aspects of food could actually be helpful to technologists as they plan food changes.
Date Issued
1990Publisher
NABC
Subject
biotechnology; food safety, food additives; regulation; functional foods; genetically engineered organisms; science communication;
Rights
CC BY-NC-ND
Type
book chapter
Except where otherwise noted, this item's license is described as CC BY-NC-ND